Chicken and Rice in a Skillet

Instructions

In a medium bowl, combine the sweet paprika, ½ teaspoon of smoked paprika, 1 teaspoon each salt and pepper. Add the chicken and toss until coated. Cover and refrigerate for a minimum of 30 minutes.

In a 12-inch non-stick skillet over medium-high, heat 2 tablespoons of oil. Add the chicken in an even layer and cook without stirring until well-browned, about 3 minutes. Using tongs, flip the pieces and cook until the second side is browned, another 1 to 2 minutes. Transfer the chicken to a bowl, leaving the fat in the pan.

Lower heat to medium, add the green beans into the skillet and cook until the beans are coated with oil, about 30 seconds. Transfer to the bowl with the chicken.

Adjust the stove to medium-high heat, then stir the tomatoes into the skillet with 1 tsp salt. Cover and cook, stirring occasionally, until the tomatoes are browned, the liquid they released has evaporated and the mixture begins to sizzle, 5 to 7 minutes. Stir in the remaining 2 tablespoons oil and the tomato paste and cook, stirring, until the mixture is beginning to brown, about 2 minutes. Stir in the garlic and the remaining 1 teaspoon smoked paprika, then cook until fragrant, about 30 seconds. Add the sherry and cook, stirring occasionally, until most of the liquid has evaporated and the mixture begins to sizzle, 2 to 4 minutes.

Stir in the chicken broth, bay leaves and rosemary, then bring to a boil over medium-high heat. Stir in the green beans/chicken mixture along with any accumulated juices and white kidney beans. Sprinkle the rice into the skillet, then stir to combine ensuring they are fully submerged and evenly distributed. Return to a boil, then reduce to medium and cook, uncovered, until most of the liquid is absorbed and holes appear in the rice, 16 to 20 minutes.

Remove the pan from the heat. Serve with lemon wedges.